Lark Restaurant

Cow. Silky, luscious, rich.

Cow. Rich, beefy, washed rind.

Cow. Buttery, double cream brie.

Goat. Sweet, herbal, delicate finish.

Cow. Buttery, creamy, grassy.

Sheep. Woodsy, toasty, very light blue.

Sheep, cow. Creamy, bold, intense.

Cow. Rich, luscious, briny blue.

Almonds and marinated olives.

goat cheese and truffle vinaigrette.

soft boiled egg, bread crumbs, ham hock.

salted pistacios, za'atar and mint.

opal basil, olive oil croutons.

with clabber cream.

With garlic, olive oil and sea salt.

Faro cherry tomatoes, fried garlic and mascarpone.

with red wine cherries and walnut toast.

truffled green peach, parmigiano reggiano.

with aged balsamic, marcona almond.

Gras terrine rainier cherries, lillet and brioche toast.

apricot mustard and smoked salt.

With two mustards.

dashi aioli, roasted honshimeijis, scallions.

with rosti potatoes and clabber cream.

With lemon oil, fennel and green olives.

and new potato salad.

piquillo pepper broth, garlic couton.

Cheek stuffed squid with fennel, roasted garlic tomato vinaigrette.

bacon and buttery yellow corn jus.

fingerling potato salad, duck cracklings.

with raw quail egg and onion crackers.

saskatoon berries, crispy chicken skin.

with artichoke, favas, black olive, garlic.

spring onions and grain mustard sauce.

green beans, semolina gnocchi, chanterelles, creamy porcini sauce.

With rum caramel and vanilla bean ice cream.

Fernet ice cream, cookie crumble.

Rhubarb sorbet, candied ginger, graham cracker.

Whiskey poached figs, salted caramel ice cream.

With strawberries and cremant de limoux.

With theo organic doark chocolate sauce.

With almond florentine cookie.